(I am a little behind on my Blogger Friend School assignments, so I thought I would go back and complete assignments 16 and 17. Here we go....)

Blogger Friend School - Assignment #16
Show and Tell Time!!!

Post a picture of “something’ or ’someone’ and tell us all about it.
This can be as creative as you would like.
Do you bake….decorate, buy something new???
You are in the spotlight and get to “show off” something special, fun, new, or a treasure.

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My Show and Tell item today is the yummy and delicious Oreo Truffles that my kids and I have made a few times now.  They were such a big hit at Christmas that we decided to make them for a scrumptious Valentine's Day treat! 
The kids had a blast rolling the mixture into balls and dipping them in the chocolate, then, of course, licking their fingers!
If you like Oreo cookies, you will LOVE these rich truffles!





OREO TRUFFLES

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.